Easy Red Velvet Cheesecake

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This is one of the easiest Red Velvet Cheesecake recipes you'll find! A simple Red Velvet cake topped with a deliciously quick no-bake cheesecake!

EASIEST EVER RED VELVET CHEESECAKE! This is one of the easiest Red Velvet Cheesecake recipes you'll find! A simple Red Velvet cake topped with a deliciously quick no-bake cheesecake!

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How to Make Easy Red Velvet Cheesecake


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Red Velvet Cake is something that my Mom always made when we were kids…  and it was always my sister’s favorite (while cheesecake was always my favorite!).

This simple recipe combines the two for an impressive looking dessert that is super easy to make! A simple Red Velvet cake layer is topped with a deliciously quick and rich no bake cheesecake layer!  This no bake cheesecake is one of my favorites because it’s so quick to make yet it is fluffy and rich at the same time!

Do not follow the directions on the box for the red velvet cake, you want this layer a little bit more sturdy than a typical cake so it will hold up the cheesecake layer! EASIEST EVER RED VELVET CHEESECAKE! This is one of the easiest Red Velvet Cheesecake recipes you'll find! A simple Red Velvet cake topped with a deliciously quick no-bake cheesecake!

Items you’ll need for this recipe

* 10″ Springform pan * Red Velvet Cake Mix * Mixer *

REPIN EASIEST EVER RED VELVET CAKE

Easy Red Velvet Cheesecake

Red Velvet Cake is something that my Mom always made when we were kids…  and it was always my sister’s favorite (while cheesecake was always my favorite!).

Ingredients:

Red Velvet Cake

  • 1 box red velvet cake mix
  • 1 egg
  • 1/2 cup vegetable oil
  • 1/3 cup milk

No Bake Cheesecake

  • 12 oz Cream Cheese
  • 1 1/2 cups powdered sugar
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla

Optional

  • Whipped Cream & raspberries for decorating

Directions:

  1. Preheat oven to 350 degrees. Grease the bottom and sides of a 10″ springform pan.
  2. Combine dry cake mix, egg, oil and milk. Mix on medium 2 minutes or until smooth.
  3. Spread into prepared pan and bake 20-25 minutes or until a toothpick comes out clean. Cool completely.
  4. Beat together cream cheese, powdered sugar and vanilla until fluffy. Add in heavy cream and continue beating until thick and creamy and stiff peaks form.
  5. Run a butter knife around the edges of the red velvet cake to loosen it. Spread cheesecake mixture over the cooled red velvet cake. Cover and refrigerate 4 hours or overnight.
  6. Decorate as desired.

©Holly Nilsson for SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Other Red Velvet Recipes you’ll love:

 Gooey Red Velvet Pudding Cake from Spend With Pennies

Red Velvet Peanut Butter Blossoms from I am Baker

Cheesecake Stuffed Red Velvet Brownies from Spend With Pennies

Red Velvet Chocolate Swirled Brownie Bars from Averie Cooks

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Holly

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

50 comments on “Easy Red Velvet Cheesecake”

  1. We made this cake for a family get together. Our family really enjoyed the cake but the actual red velvet layer was a little dry for our taste. Also, we left the cake in the fridge to chill over night but the cheesecake layer never solidified so it turned out more like a cream cheese icing. The flavor was okay just not our favorite.

  2. So silly question how do you add the cheese cake mixture to your red velvet cake? Do you have an extra tall cake pan? I wasn’t thinking when I baked the cake and now I’m unsure how I’m going to put the cheese cake mix on top since my cake mix is to the brim. I don’t think it will transfer if I put in a different pan and let it set up separate.

    • If your pan is too shallow and the cake is to the top, you could try adding some parchment paper and foil paper around the cake to make it taller to add the cheesecake top?

  3. Recipe was great! However, the cake part was very dense and did not rise much. How can I make cake less dense but firm enough to hold cheesecake part of the cake? 

  4. When do you take the cake out of the pan? Before adding the cheesecake or after chilling?

  5. Made the cheesecake. It was easy to make but the cake was very dry.

  6. It was very easy to make. The cake itself was a little dry

  7. I made this and the cheesecake part did not firm up real good. What could have caused this?
    It tasted great even though it wasn’t firm.

  8. This cake is Amazing and has turned out to be a favorite. Was a little dry the first time but added some applesauce. Can you do this recipe with any box of cake mix such as carrot or chocolate?

  9. Hi holly. Your recipe says heavy cream but your last comment on April 14 , you said you used whipped cream. Confused ? Please clarify. Thanks 

  10. Hi, what’s the difference between heavy cream and heavy whipping cream? Does it matter which one is used? Thank you

  11. Would it work with any cake flavor or does it have to be red velvet?

    • I tried to make a red velvet cheesecake cake for my boyfriend’s birthday and it was honestly an epic fail (I’ve never baked a cheesecake before) but then I found this recipe and it’s so much better. Sadly I’m out of red velvet cake mix but I have chocolate. Was thinking a chocolate bottom cheesecake with a cherry purre?

      • I have not used it with the chocolate cake mix, but I think it should work just fine. I would put the cherry puree on top. Let us know how it turns out.

    • Any cake flavor should be fine.

  12. What did I do wrong, when I added the cream to the cheese mixture the whole lot curdled

    • Cream cheeses shouldn’t cause your mixture to curdle as you will be beating softened cream cheese until fluffy and then adding in the heavy cream. Was your cream cheese room temperature?

  13. I accidentally added the heavy cream with everything else do you think it will still turn out good?

  14. Hi, i live in Australia and love your recipes but our weights differ in box cake sizes ours is (some) 410 gms to your new 15.25 ozs (432gms) what size is the box weight for your red velvet cheese cake. Can I add 85 gms of flour to make up the extra 3ozs or would this not work. Many Thanks for your time and trouble.

  15. Holly thanks for sharing this rećipe! I made this red vevet cheesecake yesterday. I would give this cake 5 stars it was delicious! The Cheesecake topping was so creamy!! My family loved it!!

  16. Going to make this for all my co workers on Valentines Day. We are a group on nurses all working that day, so we don’t get to spend it with our Valentine’s.

  17. Have you ever made a crust for it? I wanted to incorporate a oreo crust. Thanks!

  18. Will the cake mix leak out of a spring form pan? I checked mine and water leaks out of it. Since the recipe is altered from the box recipe, I’m assuming it’ll be a thicker consistency (so as not to leak out of my pan)?

  19. What if I don’t have a Spring form pan. Can I use a different type of pan?

    • I have only made it using a springform pan. If you do try a different type of pan I would suggest lining it with foil so the cake is easier to remove.

  20. My pan must not be 10 in. This cake has been baking for well over 30 mins and is still raw in middle. It looks SOOO amazing and is an update on my daughters annual red velvet birthday cake. I seriously hope it cooks.

  21. Hello, i want to try this one but i can only find redvelvet mix box for 2 cake… is it what you used and put it all in one pan or will i have to cut it in half?

  22. Thankyou for shring the recipe, darl :))

  23. CAN I USE 9” SPRING PAN INSTEAD OF THE 10” ?

  24. Was that a mistake on amou t of cream in the cheese cake icing? Going to make it but wanted to check.

  25. I love that creamy cheesecake on top! This looks so delicious!

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